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Champagne Peach Sorbet

I used to work for a large catering company who always served sorbet between courses as a palate cleanser. At one very elegant party, a watermelon sorbet and a tomato soup or sauce, which had to remain frozen until serving, were both on the menu. 

Somehow, the two got mixed up. The guests' expressions were priceless. This refreshing sorbet is made without an ice cream maker as I've found most do not own one.


2 cups canned peaches, packed in syrup, drained

3 tablespoons granulated sugar

1/4 cup champagne

3 tablespoons corn syrup

2 tablespoons fresh lemon juice

Mint leaves for garnish


Place peaches into a food processor and process until pureed.

Add peaches, sugar, Champagne, corn syrup, and lemon juice into a medium saucepan. Cook, stirring occasionally, over low heat until sugar dissolves and mixture thickens slightly, about 10 minutes. Pour mixture into an 8-inch metal baking pan and freeze until almost solid.

Break frozen puree into small chunks and place in a food processor. Process until mixture is smooth. Spoon back into metal pan and freeze until just firm, at least 1 hour.

Using a small scoop, spoon sorbet into small bowls or champagne glasses. Garnish with mint leaves and serve cold.


4 servings


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